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Lemongrass Mushroom Congee (Vegan Chao)

Aromatic, savory, and deeply comforting.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, brunch, dinner, lunch
Cuisine Chinese, Vietnamese
Servings 4

Ingredients
  

  • 1 cup jasmine rice
  • 8 cups vegetable broth or water
  • 2 stalks lemongrass bruised
  • 8 ounces mushrooms sliced
  • 1 tablespoon neutral oil
  • 1 tablespoon grated ginger
  • 1 teaspoon salt
  • 1 tablespoon soy sauce or vegan fish sauce
  • 2 scallions thinly sliced
  • 1 tablespoon fried shallots
  • 1 teaspoon white pepper

Instructions
 

  • Rinse the rice until the water runs mostly clear.
  • Heat oil in a large pot and sauté ginger and mushrooms until fragrant.
  • Add rice, lemongrass, and broth. Bring to a boil.
  • Reduce heat and simmer uncovered for 35 to 45 minutes, stirring occasionally until the rice breaks down and the congee thickens.
  • Season with salt, soy sauce, and white pepper.
  • Remove lemongrass stalks.
  • Ladle into bowls and top with scallions and fried shallots.

Notes

  • Add more broth for a thinner congee or simmer longer for a thicker texture.
  • Use a mix of mushrooms for deeper umami.
  • A splash of coconut milk adds richness without losing the clean flavor profile.
Keyword cutting board, knife, ladle, lemongrass congee, mushroom congee, vegan chao, vegan congee, Vietnamese congee Equipment: Large pot